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This tasted great. I did twiddle with the recipe a little. I used brisket, which worked really well, I reduced the amount of liquid by around half that’s suggested and floured the beef to give a thicker gravy. Oh, also I have a far smaller slow cooker (just over 3 quarts) so halved the recipe only to find that the full amount would have likely fit just fine.
I made for a man named Duffy, so obviously he’s very Irish he thought this was the best Irish stew he has ever had…. I followed the exact recipe which I generally do not do but because this was the first time,I made .it I will always keep the original recipe it’s amazing !!!!
I’m glad both Duffy and you approve this, Roxy!
i t is good
Can I make this recipe in a 4.5 qt slow cooker??
Hi, Erin — This recipe is for a 6 quart slow cooker so 4.5 might be a little tight. That being said you could always add fewer vegetables or use a smaller roast. The cooking instructions will remain the same.
I made this in a, just over, 3 quart cooker so halved the recipe only to find that it would have most likely been fine fitting the full amount in. Your 4.5 quart slow cooker will be just fine from my experience.
This was so easy and so good. Yes, a little bit of time prepping the meat and the veggies. Once it is in the slow cooker cooking you can just let it do it’s magic. Made it with baby red potatoes. The house smelled wonderful while it was cooking and 4 hours later on “high” it was perfect. The only thing I did different was I made a “slurry” and thickened the juices and made a “to die for” gravy. Everyone raved about this stew. The meat was so tender you could cut it with a fork. I will definitely make again. Thanks for a great recipie!
Absolutely delicious! I doubled the recipe, as I was cooking it for a large crowd and a contest….. I won ☺️ Making I again right now!
I want to prep this all the night before-browning beef,veges ready for the crock in the morning.Do I need to worry about food poisoning at all? thanks.
Hi, Jen! You can definitely prep everything the night before! Just be sure to refrigerate the ingredients overnight. In the morning, you can just transfer them to the crockpot and cook. Enjoy!
Followed the recipe. Ok maybe a little more beef with ingridents adjusted to tastes and availability. Delighted with results. Served with some crusty FrenchBread and Decoy Cabernet. Delicious . Cooking aroma fueled anticipation. Results delivered. Will make again
I have never liked beer specifically because of the bitterness. What would you suggest using instead? I saw someone mention coke or adding chocolate but would like Elise’s suggestion.
Hi Janet, when beer is bitter it’s because it’s made with hops, and hops are bitter. A “hoppy” beer is a bitter beer. While Guinness Extra Stout is also brewed with hops, the dominant flavor comes from roasted barley, giving it a rich, sweet, malty taste with notes of molasses. If you haven’t tried a Guinness Extra Stout, I would get a small bottle and try it first to see what you think. Don’t get the Draught, get the extra stout. You can also try adding a tablespoon of molasses to the stew, that should balance out bitter notes with more sweet. If you don’t want to try the Guinness at all, I would use 1 cup of red wine (a wine you would happily drink, not cooking wine) and a cup of beef stock as a sub for the Guinness.
Dry red wine, Burgundy will be great
It’s in the crock pot now. Smells amazing! and the taste…….WOW!! Love it! I didn’t have dried thyme so I used a quarter tsp ground thyme and red potatoes right out of the garden. My Husband is going to love it!! Thanks.
Alright, so first time I made this recipe I followed it but used pre-cut stew meat as well as yukon gold potatoes instead of parsnips. We just moved recently so I wanted to make it but on this small island they do not sell the Guinness Extra Stout. So if there is anyone out there like me that can’t get their hands on it, the O’hara’s Extra Irish Stout tastes pretty damn good in it for sure, it is a great substitute. =] My husband and I absolutely loved it in the stew.
Can anyone recommend a different stout similar to the guinness stout to use? I can’t seem to find the extra stout on this tiny island, so any suggestions for a good stout substitute would be greatly appreciated.
I’ve just asked an Irishman I work with about the “extra stout” and he said that Guinness is “extra stout”. There are other varieties of stout but Guinness is the strongest stout – so I’ll take his word for it so I can try the recipe.
Dang, well sadly can’t get it here. But I did end up using one called O’haras extra irish stout and it was pretty damn good. =] I almost like it more, tough to say.
I love it, one of my favorite recipes! I don’t use turnip and celery stalks, since i don’t like them. I add Worcestershire sauce and You should try!
If you don’t mind me asking. How much Wor. Sauce did you use?
I am making this wonderful stew again today for the umpteenth time. I do use Guinness draught and have not experienced any issues with bitterness. I believe the sweetness of the parsnips, carrots and rutabaga balance the flavours beautifully. Fresh branches of thyme and a couple of fresh bay leaves to start and fresh thyme leaves at the end. Brilliant stew indeed!
This stew is fabulous with British roasties cooked in duck fat. Plenty of time to roast them while the stew is bubbling away in the slow cooker.
I love this recipe, but I have made a couple adjustments after reading all the comments. I add 2 squares of dark chocolate, no turnips and put in dumplings about 40 minutes before its done. It’s perfect for these cold winter nights.
I love this stew! I’ve made it numerous times now. I’ve modified it just slightly over the years. I flour the beef, I only use 1 tsp dried thyme, add potatoes, and thicken at the end. I cook it on low which means I have to start early. Browning the meat first thing in the morning is a pain. I’ve wondered if I can brown the night before as well as sauté the celery and onion. I know the FDA says not to brown meat the night before. But it doesn’t make sense to me since the meat is browned on all sides and will be thrown in the crockpot the next day. Has anyone done that?
Hi Jennifer, I have no problem with browning the meat and then refrigerating it ahead of time.
This recipe is so delicious! I’m not a beer person, I don’t drink the stuff, but I really enjoyed the guinness in this recipe, it made it more flavorful! My friends and my husband loved it as well.
Good afternoon loved the stew followed directions however it was soupy. Can I add flour ? Or cornstarch ?? It was a great recipe so now just playing around. Thank you.
Hi Kaytee, it should thicken overnight. Stews are always better the next day. Or you can add a little cornstarch or flour to it.
Perfect! I was going to make a hot water crust Guinness pie but decided to give my arteries a break and Googled a stew recipe. This was was good! I used Yukon gold potatoes and the 4 hours on high just helped them absorb the goodness, they held up pretty well. I didn’t have any turnips but might add some to the leftovers. Husband turned down leftovers, in favor of having more meals from this! As always your recipes rock.
I will let you in on a little secret. This recipe is also great with Coca-Cola ! Yep , just replace the Guinness with Coca-Cola . Wanted this stew . Which I have made many , many times . But forgot to get the Guinness , but had a couple cans of Coca-Cola on hand .